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Clean Eats For Superbowl

Toni-Ann DiSantis

The Super Bowl is one of the biggest calorie-fests of the year for many Americans. The average football fan eats about a day's worth of calories during the game, and the U.S. Calorie Control Council estimates that Americans pack away 11 million pounds of chips on Super Bowl Sunday. Instead, snack on some of these delicious and healthy game day recipes.

BAKED BUFFALO WINGS

Ingredients: • 3 lbs chicken wings, split (about 16 wings) • 1 tbsp garlic powder • 1 tbsp paprika • 1 tbsp chili powder • 1/2 tsp kosher salt • 3/4 cup wing sauce

Directions: Pre-heat oven to 400. Cover a rimmed baking sheet with aluminum foil (for easy clean up) and place a wire rack over on top. Rinse your wings under cold water and then pat them dry with some paper towels. Use a nice sharp knife to separate the wing from the drumette right at the joint. Place wings in a large bowl and toss in garlic powder, paprika, chili powder, salt, and 1/4 cup of the wing sauce. Toss everything together, being sure that all the wings are evenly coated in the spice mixture. Place wings on top of the wire rack that you’ve placed on your baking sheet and pop in the oven for 20 minutes. Flip the wings and pop them back into the oven for another 15-20 minutes or until the wings have cooked through. Toss cooked wings into the remaining 1/2 cup of wing sauce and serve with some carrots, celery, and blue cheese dressing for dipping. Enjoy!

 

TURKEY AND VEGGIE CHILI

Ingredients: • 1 tbsp. extra virgin olive oil • 1 small or ½ large onion, chopped • 1 red bell pepper, chopped • 3 cloves garlic, chopped • 1.25 lb. extra lean ground turkey • 1 tbsp. chili powder • 1 tsp. ground cumin • 1 tsp. oregano • 1 can low sodium diced tomatoes • 1-15oz. can tri-colored chili beans • 3 cups low sodium chicken broth • 2 zucchini, quartered and chopped • 3 cups fresh chopped kale • Salt and pepper to taste

Directions: Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and sauté for 5 minutes or until they are fragrant. Stir in garlic and peppers and cook for 5 more minutes. Add in turkey, chili powder, cumin, and salt and pepper breaking down the turkey with a spatula until it is in small pieces and coated with all the seasonings. Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Once you’ve got your boil add in the zucchini and kale, turn down to a simmer and cook for 5-10 minutes or until the veggies are tender. Serve with your favorite chili toppings.

 

ROASTED RED PEPPER HUMMUS

Ingredients: • 2 cloves of garlic, minced • 1 15 oz. can of garbanzo beans, drained and rinsed • 1/3 cup of tahini • Juice of 1 lemon • 1 12 oz. jar of roasted red peppers • 1 tbsp. of extra virgin olive oil • A big fat pinch of salt

Directions: Place the garlic into a food processor and pulse until minced. Add the garbanzo beans, tahini, lemon juice, and oil. Pulse until smooth. Toss in the roasted peppers and salt and pulse until everything is incorporated. *If you want to cut back on the calories and fat a bit, eliminate the olive oil and reduce the tahini to 1/4 cup. In order to make up for the lost liquid, add a couple of tbsp. of the liquid from your roasted pepper jar into the hummus

 

COLLARD GREENS AND ARTICHOKE DIP

Ingredients: • 1 tsp. extra virgin olive oil • 2 shallots, minced • 2 garlic cloves, minced • 2 bunches of collard greens, chopped finely (10oz) • 1-14oz. can of artichoke hearts in water • ¾ cup plain non-fat Greek yogurt • ¼ cup light mayonnaise • ½ cup grated Parmesan cheese • A dash of hot sauce • 1-cup part skim shredded mozzarella cheese

Directions: Pre-heat oven to 350. Finely chop artichokes heart (I like to use a food processor to get the job done). Heat oil in a large non-stick skillet. Add in shallots and garlic and cook for 5 minutes or until fragrant. Add in collard greens and a splash of water. Pop on the lid and simmer for about 5 minutes. Remove lid and continue to cook for a few more minutes or until all the water has evaporated and your greens are tender. Allow greens to cool to room temperature. Combine artichokes, cooled greens, yogurt, mayo, Parmesan cheese, hot sauce and ¾ cup mozzarella cheese in a large bowl. Mix well and transfer to an oven safe dish. Sprinkle remaining cheese over the top and pop into the oven for 20-minutes or until the cheese has melted and everything is heated through.

 

BAKED AVOCADO EGGROLLS

Ingredients: • 3 medium avocados, diced • ½ Cup red onion, diced • ½ Cup sun-dried tomatoes, diced • 3 Tbs cilantro, chopped • ½ tsp kosher salt • ½ lime, juiced

Directions: Preheat oven to 350 degrees. In a mixing bowl combine the avocado, onion, sun-dried tomatoes, cilantro, kosher salt, and lime juice. Toss gently to combine. Position egg roll wrapper so that the corner is pointing toward you. Add roughly 2 Tbs of avocado filling to the center of the wrapper. Fold the bottom corner up, ¼ of the way, over the filling. Fold both sides in toward the center. Brush the top corner edges with water then roll the egg roll closed. Placed finished egg rolls on a sheet pan, spray both sides with cooking spray and bake for 30-40 minutes. Flipping halfway once the bottoms have browned. Serve with Sweet Cilantro Sauce.